Contributed by shareholder Helen Anne Ostrosky, original source unknown

1 bunch kale (cleaned and chopped)

3 TBSP butter, divided

1-2 leeks

2 TBSP flour (if thick sauce is desired)

1/2 cup cream

1/2 cup milk

1/2 cup shredded cheese (I have used different types such as cheddar, manchego, etc.)

1/4 cup breadcrumbs

1. Preheat oven to 350 degrees F.  Lightly coat casserole dish with butter or non-stick spray.
2. Steam kale until tender (but not over cooked)
3. In a saucepan, melt 1 TBSP butter, add leeks and cook until tender, about 5 minutes.
4. Add 2 TBSP butter, flour, cream and milk and cook until thick, stirring often.
5. Remove from heat and stir in kale and cheese.  Add salt and pepper to taste.
6. Put in casserole and top with breadcrumbs.  Bake until golden and bubbling (15-20 min)